The Ultimate Chili-Corn Casserole with Polenta: A Cozy One-Pan Meal

Some nights just call for a meal that feels like a big, warm hug. You know the ones—when everyone gathers around the table, hungry and ready for something deeply comforting and satisfying. On those nights, I often turn to this Chili-Corn Casserole with Polenta. It’s a dish that has won over my family and friends time and time again, combining the smoky warmth of a hearty chili with the sweet pop of corn, all tucked under a golden, cheesy polenta blanket.

This isn’t just another casserole; it’s a full-fledged flavor adventure that is surprisingly simple to put together. Imagine a savory, bean-packed chili simmering with warm spices, perfectly balanced with sweet corn, and topped with a creamy, yet slightly crisp, polenta crust. It’s the perfect one-pan wonder for a weeknight dinner, a potluck, or a cozy Sunday supper. Ready to create some comfort? Let’s dive in!

Quick Recipe

• Preparation Time: 15M
• Cooking Time: 55M
• Total Time: 1H10M
• Type of dish: Main Course, Casserole
• Cuisine: American
• Recipe Yield: 6-8 servings
• Calories: 550 kcal per serving

Why This Recipe is a Keeper

The Building Blocks: What You’ll Need

This Chili-Corn Casserole with Polenta uses pantry staples to create something truly special. Here’s what you’ll need to gather.

For the Chili-Corn Filling:

• Olive Oil: 2 tablespoons.
• Onion: 1 large, chopped.
• Bell Pepper: 1 red or green, chopped.
• Garlic: 3-4 cloves, minced. It might seem like a lot, but it mellows beautifully as it cooks.
• Chili Powder: 2 tablespoons.
• Cumin: 1 tablespoon, ground.
• Smoked Paprika: 1 teaspoon. This adds a wonderful, smoky depth.
• Diced Tomatoes: 1 (15-ounce) can, undrained.
• Kidney Beans: 1 (15-ounce) can, rinsed and drained.
• Black Beans: 1 (15-ounce) can, rinsed and drained.
• Corn: 1 ½ cups, frozen or canned (and drained). This is a fantastic southwestern corn casserole element.
• Salt and Black Pepper: To taste.

For the Cheesy Polenta Topping:

• Vegetable Broth or Water: 4 cups. Using broth adds an extra layer of flavor.
• Yellow Cornmeal (Polenta): 1 cup. Look for medium or coarse grind for the best texture.
• Butter: 2 tablespoons. This adds richness and flavor.
• Cheddar Cheese: 1 cup, shredded. A sharp cheddar gives the best flavor punch.
• Salt: ½ teaspoon.

Crafting Your Casserole: A Step-by-Step Guide

I like to break this recipe down into two main parts: making the hearty chili base and then whipping up the creamy polenta topping.

Step 1: Create the Savory Chili Base

This is where all the deep, savory flavors come together. I recommend using a large, oven-safe skillet (like a cast-iron pan) so you can go straight from the stovetop to the oven.

1. Sauté the Veggies: Heat the olive oil in your skillet over medium-high heat. Add the chopped onion and bell pepper, and cook for 5-7 minutes, until they soften and the onion becomes translucent.
2. Bloom the Spices: Add the minced garlic, chili powder, cumin, and smoked paprika. Stir constantly for about 1 minute. This step is called “blooming” the spices, and it’s a little secret to unlocking their full flavor potential by toasting them in the hot oil.
3. Simmer the Chili: Pour in the undrained diced tomatoes and stir, scraping up any browned bits from the bottom of the pan. Add the rinsed kidney beans, black beans, and corn. Season with salt and pepper, bring the mixture to a simmer, then reduce the heat to low and let it cook for about 10-15 minutes. This allows the flavors to meld together into a delicious, thick chili.

Step 2: Make the Creamy Polenta Topping

While the chili is simmering, you can make the polenta. Don’t be intimidated if you’ve never made it before; it’s quite simple!

1. Boil the Liquid: In a medium saucepan, bring the 4 cups of vegetable broth (or water) and the ½ teaspoon of salt to a rolling boil.
2. Whisk in the Polenta: Slowly pour the cornmeal into the boiling liquid while whisking constantly. This is the key to preventing lumps!
3. Cook and Stir: Reduce the heat to low and continue to cook, stirring frequently with a wooden spoon, for about 15-20 minutes. The polenta will thicken up significantly. You’ll know it’s done when it pulls away from the sides of the pan as you stir.
4. Add the Good Stuff: Remove the polenta from the heat and stir in the butter and shredded cheddar cheese until they are completely melted and combined. This makes for a rich and cheesy polenta casserole topping.

Step 3: Assemble and Bake

Now for the grand finale! It’s time to bring everything together.

1. Preheat Your Oven: Make sure your oven is preheated to 375°F (190°C).
2. Top the Chili: Spoon the prepared polenta topping evenly over the chili base in your skillet. Use the back of a spoon to gently spread it all the way to the edges. If you didn’t use an oven-safe skillet, simply transfer the chili to a 9×13-inch baking dish before topping.
3. Bake to Perfection: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the chili is bubbly and the polenta topping is firm and lightly golden on top.
4. Rest and Serve: Let the casserole rest for about 5-10 minutes before serving. This helps it set up a bit and makes it easier to scoop. Garnish with a little fresh cilantro or sliced green onions if you like!

Essential Tools for Success

• Large Oven-Safe Skillet (10-12 inches): A cast-iron skillet is perfect for this.
• Medium Saucepan: For cooking the polenta.
• Whisk: Essential for lump-free polenta.
• Wooden Spoon or Spatula: For stirring and spreading.

A New Comfort Classic

This Chili-Corn Casserole with Polenta is more than just a recipe; it’s a feeling of warmth, comfort, and home. It’s a reliable, crowd-pleasing dish that I know you’ll come back to again and again. It’s proof that simple, wholesome ingredients can create something truly memorable.

I hope this dish brings as much joy to your table as it does to mine. Happy cooking!